- 1 butternut squash
- 4 carrots
- 2 red onions
- 1 vegetable stock cube
- 400g chopped tomatoes
- A handful of thyme, leaves only
- 100g cheddar
- 2 x 150g plain flour
- 1 heaped tsp baking powder
- 45g butter
- 1 egg
- 100g baby leaf spinach
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 200ml boiling water
- 4-8 tbsp cold water
- Vegetable peeler (optional)
- Large ovenproof dish or shallow casserole dish
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the top off the butternut squash, then halve it. Scoop out the seeds (see our tip on how to use them up, overleaf) and chop the squash into bite-sized chunks. Spread them out in a large ovenproof dish. Trim and peel the carrots, roughly chop them and add to the squash. You don’t need to peel the squash and carrots, but you can if you prefer to. Peel the red onions and slice them into 6 wedges each. Add the onion wedges to the dish.
- 2.
Drizzle 2 tbsp olive oil over the veg and season with a pinch of salt and pepper. Toss to coat. Slide the dish into the oven and roast for 30 mins till the veg are tender and starting to brown at the edges. Turn the veg over halfway through cooking.
- 3.
Make the stock: While the veg roast, fill and boil your kettle. Crumble the stock cube into a heatproof jug. Stir in 200ml boiling water to dissolve the stock cube, then stir in the chopped tomatoes. Set aside.
- 4.
Make the topping: Pick the thyme leaves off their stems and finely chop them. Coarsely grate the cheddar. Tip the flour into a mixing bowl and add 1 heaped tsp baking powder and a pinch of salt. Chop the butter and add it to the bowl, then use your fingertips to rub it in till you have a sandy mixture. Stir in the cheddar with a pinch of salt and most of the thyme leaves (save a pinch for garnishing).
- 5.
Crack the egg into a bowl and whisk with a fork till well beaten and combined. Add half the egg to the flour (keep the rest of the egg for later). Add 4 tbsp cold water and stir together to make a soft dough. If necessary, add a few more tbsp cold water – you may need up to 8 tbsp water to bring the dough together. Break the dough into 8 pieces and roll between your hands to make 8 golf-sized balls.
- 6.
Assemble the cobbler When the veg are tender and browned, take the dish out of the oven. Pour over the tomato stock and add the baby leaf spinach. Gently stir to mix. Drop the cheddar and thyme dough balls over the top of the veg. Brush the dough with the remaining beaten egg to glaze it.
- 7.
Into the oven Return the dish to the oven and bake for 25 mins till the cobbler topping is risen and golden brown. Let it cool in the dish for 2-3 mins, then serve in warm bowls, garnished with the remaining thyme.
- Tip
Eat & Keep
This cobbler will keep in the fridge for up to 3 days or it can be frozen for up to 3 months. Divide it into individual containers, cool and seal then chill or freeze. Defrost overnight and reheat till piping hot all the way through. - Tip
Get Ahead
You can prepare the squash the night before and store it in the fridge in a sealed container, ready to tumble into your ovenproof dish with the onions and carrots. The cobbler topping needs to be made just before you bake it as the baking powder reacts with the liquids when the dough is mixed, which starts the rising process. The quicker the cobbler topping is baked, the fluffier it will be. - Tip
Low Waste, No Waste
Turn your squash seeds into a crunchy snack but rinsing off any threads of squash then tipping the seeds into a dry frying pan, Add a pinch of salt and your preferred spice, such as turmeric, smoked paprika or cumin, and fry, stirring for 2-5 mins till pale golden and puffy. Store in an airtight container.